Chicken Noodle to Crush the Gloom

Hurricane Irene has been the talk of the borough since Friday.  ”What are you getting to prepare?…Do you think it will be that bad?… Stay safe!”  Bf and I got sucked into the hype and prepared by shopping (amongst mobs of people) for bottles of water, a flashlight, an am/fm radio…and the makings for a quick and comforting meal.  So I simmered a soup in the afternoon to crush the gloomy weather:

This would be a great recipe to try when it feels like a day that calls for staying inside, cuddling up with a good book (or puppy) on the sofa, and enjoying a warm, homemade bowl of chicken noodle soup.

Chop-Chop Chicken Noodle Soup

The Stock

• chicken breast
• 2 stalks celery
• 2 large carrots
• 1 vidalia onion
• 3 cloves garlic
• salt
• pepper

Bring a large stock pot of water to a boil.  Place chicken breast, 3/4 of the onion (whole), 2 celery stalks, 2 carrots, 3 cloves whole garlic, and a generous amount of salt into boiling water. Remove chicken when completely cooked through.  Once the chicken has cooled, shred into small pieces. Continue to simmer the other vegetables for no less than 30 minutes.  When ready to add to the soup (see recipe below), remove vegetables, and set aside.

The Soup

• 1 stalk celery, chopped 1/2 inch thick
• 2 large carrots, chopped 1/2 inch thick
• 1/4 Vidalia onion, finely chopped
• 1 clove garlic, minced
• 3 sprigs fresh thyme
• salt
• pepper
• 32 oz. package of low sodium chicken stock
• bay leaf
• shredded chicken (see above)
• 2 to 3 c. dried egg noodles
• ground nutmeg

Heat olive oil in a large soup pot over medium high heat.  Add celery, carrots, chopped onions, garlic, fresh thyme, salt and pepper to the pot, sautéing until slightly tender (about 10 minutes).  Lowering the heat to a simmer, add the packaged stock to the pot along with part of the homemade stock, the bay leaf, a dash of salt and pepper.  Continue to simmer for up to 2 hours.  30 minutes before eating, add the shredded chicken. Cover and allow to reheat.  Once at a simmer, add 2 to 3 cups of dried egg noodles, following package directions.  Bring to a simmer again, and add a few generous dashes of nutmeg, salt, and pepper. Remove from heat and take out the thyme and bay leaf.

Serve in a bowl with crusty bread or grilled cheese.

Tip:  When sautéing the garlic, lay over the vegetables.  This keeps it from burning and tasting bitter.